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A ham and cheese stuffed chicken breast sliced in half on a plate.
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Stuffed Chicken Recipe

This stuffed chicken breast is one of my favorite ways to turn a simple chicken dinner into something a little more special. The crispy, golden breading provides a nice contrast to the juicy chicken filled with savory ham and melty Swiss cheese, making every bite incredibly satisfying.
Prep Time20 minutes
Cook Time20 minutes
Chill Time2 hours
Total Time2 hours 40 minutes
Course: Main Course
Cuisine: American
Keyword: stuffed chicken, stuffed chicken breast, stuffed chicken recipe
Servings: 4 servings

Equipment

  • 1 Sharp Knife
  • Plastic Wrap
  • 3 Shallow Bowls
  • 1 Medium Frying Pan
  • 1 Pair of Tongs
  • 1 Wire Rack
  • 1 Baking Sheet
  • 1 Instant-Read Thermometer

Ingredients

  • 2 boneless skinless chicken breast
  • 2 slice deli ham
  • kosher salt to taste
  • black pepper freshly ground, to taste
  • 2 ounce Swiss cheese cut into 2 rectangular pieces
  • ½ cup all-purpose flour
  • 2 large egg beaten
  • 1 cup panko breadcrumbs
  • ¼ cup neutral oil
  • ¼ cup unsalted butter
US Customary - Metric

Instructions

  • Using a small, sharp knife, carefully make an incision along the side of each chicken breast to create a pocket without cutting all the way through.
    2 boneless
  • Season the ham with salt and pepper. Wrap each slice around a piece of Swiss cheese, then insert it into the pocket in each chicken breast.
    2 slice deli ham, kosher salt, black pepper, 2 ounce Swiss cheese
  • Fold the edges of the chicken together to seal the pocket, making sure no filling is exposed.
  • Place each breast on plastic wrap and tightly wrap it into a cylinder. Twist and tie the ends, then refrigerate for two hours.
  • Preheat the oven to 350°F (180°C). Remove the chicken from the refrigerator and discard the plastic wrap.
  • Arrange the flour, beaten eggs, and panko breadcrumbs in three separate shallow bowls. Season each with salt and pepper.
    ½ cup all-purpose flour, 2 large egg, 1 cup panko breadcrumbs
  • Coat each chicken breast in the flour, followed by the egg and then the breadcrumbs. Repeat the breading process for a thick, even coating.
  • Let the breaded chicken rest for 10 minutes to help the coating adhere.
  • Heat the neutral oil in a medium frying pan over medium heat.
    ¼ cup neutral oil
  • Once the oil is hot but not smoking, carefully add the chicken.
  • Add the butter and cook, using tongs to continually turn the chicken, until the breading is golden brown all over.
    ¼ cup unsalted butter
  • Transfer the chicken to a wire rack set over a baking sheet. Bake for 10-15 minutes, or until the thickest part of the chicken, not the filling, reaches 160°F (71°C).
  • Rest for five minutes before serving.

Video

Notes

*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe. 
Storage: Let leftover stuffed chicken cool completely before transferring it to an airtight container. Store in the refrigerator for up to three to four days. For longer storage, freeze in a freezer-safe container or bag for up to three months. Reheat in the oven or air fryer until warmed through to help restore the crispy coating.

Nutrition

Serving: 1serving | Calories: 596kcal | Carbohydrates: 23g | Protein: 38g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 471mg | Potassium: 552mg | Fiber: 1g | Sugar: 1g | Vitamin A: 641IU | Vitamin C: 1mg | Calcium: 180mg | Iron: 2mg